Strawberry Cheesecake Cookies Recipe

If you are looking for a wonderfully unique dessert that combines the fruity freshness of strawberries with the rich creaminess of cheesecake, then these Strawberry Cheesecake Cookies are exactly what you need in your baking repertoire. These delightful cookies are soft, tender, and filled with luscious pockets of strawberry jam and frozen cheesecake filling, making each bite an irresistible little moment of joy. The perfect balance of sweet and tangy, these cookies are a crowd-pleaser and will quickly become a beloved favorite for both casual snacking and special occasions.

Ingredients You’ll Need

Ingredients You’ll Need

Gathering the right ingredients for these Strawberry Cheesecake Cookies is wonderfully straightforward. Each component plays a crucial role in creating the perfect texture and flavor—soft cookie dough, sweet and thick strawberry jam, and the luscious cheesecake filling that truly sets these cookies apart.

• Cream cheese (6 oz, cold): Provides the smooth and tangy cheesecake filling that melts in your mouth.
• Granulated white sugar (various amounts): Sweetens both the filling, jam, and dough to create a well-rounded taste.
• Vanilla extract (about 2 ½ tsp): Enhances the warm, sweet aroma and depth of flavor throughout the cookie.
• Fresh strawberries (12 oz, finely diced): Make a naturally sweet and slightly tart jam that bursts with real fruit flavor.
• All purpose flour (2 ¾ cups, spooned and leveled): Forms the base of the cookie dough, ensuring lightness and a tender crumb.
• Baking powder and baking soda (½ tsp each): Help the cookies rise just right and achieve that nice soft texture.
• Salt (½ tsp): Balances the sweetness and enhances all the flavors.
• Unsalted butter (1 cup, very softened): Adds richness and moisture to the dough for soft, luscious cookies.
• Egg (1, room temperature): Binds everything together and helps create that perfect cookie consistency.
• Additional granulated sugar (¼ cup for rolling): Adds a little sparkle and crunch on the outside of each cookie.

How to Make Strawberry Cheesecake Cookies

Step 1: Prepare the Cheesecake Filling

Start by whipping together cold cream cheese, granulated sugar, and vanilla extract until the mixture becomes light and fluffy—this smooth filling is the heart of your cookies! After portioning the filling into small discs on parchment paper, freeze them solid to ensure they keep their shape when baked inside the dough.

Step 2: Cook the Strawberry Jam

Next, gently simmer finely diced fresh strawberries with sugar over medium heat, smashing halfway through to release the juices and thicken the mixture. The process takes about 45 minutes until the jam reduces to a sticky, luscious consistency. Once thick, chill it in the fridge so your cookies will have those wonderful pockets of intense strawberry flavor.

Step 3: Mix the Cookie Dough

Combine the dry ingredients—flour, baking powder, baking soda, and salt—in a bowl. In another, cream together softened butter and sugar until fluffy, then add the egg and vanilla. Gradually mix in the dry ingredients on low speed until just combined. This base dough is buttery and soft, setting the perfect stage for the jam and cheesecake filling.

Step 4: Incorporate the Strawberry Jam into the Dough

This step is quite special! Layer the dough and spoonfuls of jam in the mixing bowl, then gently fold to create bruised pockets of jam rather than mixing it fully in. This technique gives your Strawberry Cheesecake Cookies delightful bursts of strawberry that peek through the tender dough.

Step 5: Assemble the Cookies

Divide the dough into 18 portions. Flatten each piece, add a frozen disc of cheesecake filling in the center, and carefully wrap the dough around it. Roll the assembled cookie dough balls in sugar for a delicate sparkle and pop them onto parchment-lined baking sheets. Slightly flatten each cookie to encourage even baking.

Step 6: Bake and Shape

Bake your cookies at 350°F (175°C) in small batches for about 11 to 12 minutes. While still warm, gently perfect their shape with a cookie cutter for that professional look. Let them cool on the baking sheet briefly, then transfer to a wire rack so they finish setting and can be enjoyed at their best.

How to Serve Strawberry Cheesecake Cookies

Garnishes

These cookies are gorgeous on their own, but a light dusting of powdered sugar or a drizzle of melted white chocolate can elevate the presentation for a special occasion. Fresh strawberry slices or a sprig of mint add a pop of color and freshness when serving.

Side Dishes

Pair these Strawberry Cheesecake Cookies with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat. A cup of lightly brewed herbal tea or a fresh latte complements the sweetness perfectly, making the experience even more comforting.

Creative Ways to Present

For a festive touch, stack the cookies in a pretty jar layered with crumbled freeze-dried strawberries or arrange them on a decorative platter surrounded by fresh berry clusters. You can also sandwich softened cream between two cookies as mini cheesecake cookie sandwiches that are sure to impress your guests.

Make Ahead and Storage

Storing Leftovers

You can keep your Strawberry Cheesecake Cookies fresh for up to 3 days when stored in an airtight container at room temperature. To maintain their soft texture, place a slice of bread inside the container—the moisture from the bread works wonders.

Freezing

Freeze any extra unbaked cookie dough balls or fully baked cookies by wrapping them individually and placing them in a freezer-safe container or bag. They will keep well for up to 3 months. When ready to enjoy, thaw overnight in the fridge or at room temperature for a few hours.

Reheating

Warm your cookies slightly in the microwave for about 10 seconds or in a low oven for 5 minutes to bring back that freshly baked softness and revive the cheesecake filling’s creamy texture. Enjoy warm for an extra-special treat!

FAQs

Can I use frozen strawberries for the jam?

While fresh strawberries yield the best texture and flavor, you can use frozen strawberries if needed—just thaw and drain excess liquid before cooking to prevent a watery jam.

What if I don’t have an electric mixer?

You can mix the filling and dough by hand, though it will take more time and effort to achieve the same fluffy texture. A sturdy whisk and some elbow grease will do just fine!

How do I prevent the cheesecake filling from leaking out?

Make sure you fully encase each frozen cheesecake disc with dough and pinch the edges well. Keeping the discs frozen until baking also helps prevent leakage.

Can I substitute cream cheese with a dairy-free alternative?

Yes, you can use dairy-free cream cheese substitutes, though the flavor and texture may vary slightly. Choose one that whips well for the best results.

Why do I roll the dough in sugar before baking?

Rolling the cookie dough in sugar adds a delightful crisp texture and an attractive sparkle to the cookie exterior that beautifully contrasts the soft, creamy inside.

Final Thoughts

I cannot recommend these Strawberry Cheesecake Cookies enough! They are a true labor of love with every decadent bite bursting with fresh strawberry flavor and creamy cheesecake goodness. Whether you’re treating yourself or impressing friends, these cookies will quickly become a cherished go-to recipe. Have fun baking and savor every delicious moment!

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